Vegetable Beef Casserole
Cozy, hearty, and packed with flavor, this Vegetable Beef Casserole is the ultimate comfort food designed to please a crowd. Featuring tender layers of thinly sliced russet potatoes, a savory medley of seasoned ground beef, carrots, green beans, and onions, and a rich tomato-based sauce infused with dried thyme and oregano, this casserole is the perfect balance of wholesome and indulgent. Topped with melted cheddar cheese and a splash of milk for creamy decadence, every bite is bursting with flavor and texture. Ready in just over an hour, this one-dish wonder is ideal for weeknight dinners or family gatherings. Serve it warm and pair it with a crisp side salad or crusty bread for a complete, satisfying meal. Perfect for fans of easy casserole recipes, hearty ground beef dishes, and oven-baked classics!
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Recipe Information
Ingredients
- 1 lb ground beef
- 3 large russet potatoes
- 2 medium carrots
- 1 cup green beans
- 1 medium onion
- 2 cloves garlic cloves
- 1 14.5-oz can diced tomatoes, canned
- 2 tbsp tomato paste
- 1 cup beef broth
- 1 cup cheddar cheese, shredded
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 cup milk
Instructions
Preheat your oven to 375°F (190°C).
Peel and slice the potatoes into thin, even rounds (about 1/4 inch thick). Set aside.
Peel and dice the carrots, chop the green beans into 1-inch pieces, and finely chop the onion. Mince the garlic cloves and set all vegetables aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground beef, breaking it up with a wooden spoon, and cook until browned and fully cooked through. Drain any excess fat and transfer the beef to a plate.
In the same skillet, heat the remaining tablespoon of olive oil. Add the onion, carrots, and green beans, cooking until they start to soften, about 5-7 minutes. Add the minced garlic and cook for another 1 minute, stirring frequently.
Stir in the canned diced tomatoes (with their juice), tomato paste, beef broth, dried thyme, oregano, salt, and pepper. Let the mixture simmer for 5 minutes to thicken slightly. Return the cooked ground beef to the skillet and stir to combine.
Lightly grease a 9x13-inch baking dish. Spread half of the sliced potatoes in an even layer on the bottom of the dish.
Pour half of the beef and vegetable mixture over the potatoes. Layer the remaining potatoes on top, followed by the rest of the beef mixture.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 35 minutes.
Remove the foil and pour the milk evenly over the casserole. Sprinkle the shredded cheddar cheese over the top.
Return the casserole to the oven and bake, uncovered, for an additional 15 minutes, or until the cheese is melted and bubbly and the potatoes are tender.
Allow the casserole to cool for 5-10 minutes before serving. Enjoy your Vegetable Beef Casserole!
Nutrition Facts
Calories |
2881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.1 g | 190% | |
| Saturated Fat | 61.9 g | 310% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 447 mg | 149% | |
| Sodium | 5232 mg | 227% | |
| Total Carbohydrate | 264.9 g | 96% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 43.7 g | ||
| Protein | 145.8 g | 292% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 1311 mg | 101% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 8490 mg | 181% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
